Recipe - Szechwan Bean Curd For Diabetics

4 ounce 85% lean ground beef
1 cup Green onions; with tops
chopped
1 Clove garlic; minced
Three fourths cup Chicken broth
2 tablespoon (light) soy sauce; reduced
sodium
1 tablespoon Chile sauce
1 teaspoon Seasame oil
One fourth teaspoon Hot oil; (optional, see
below)
One fourth teaspoon Red pepper flakes
2 tablespoon Cornstarch
2 tablespoon Water
1 cup Bean curd (tofu); cut into
1/2inch cubes

Date: 05 Mar 1996 22:40 GMT

From: "Lisabeth Crawford (Pooh)" 104105.1416@compuserve.com
Place ground beef, green onions, and garlic in a nonstick skillet and cook,
stirring quickly, until beef is browned. Stir in chicken broth, soy sauce,
chili sauce, oils, and red pepper flakes. Mix cornstarch with cold water.
Add to skillet. Cook. stirring constantly, untill sauce thickens. Gently
stir in bean curd. Contiune to cooking over medium heat 3 minutes. NOTE:
Seasame oil and hot oil are avalable in Oriental sections of food markets
and in specialty stores.

Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE
CHO: 9g; PRO: 15g; FAT: 7g; CAL: 149;

LOWSODIUM DIETS: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Kathraine Middleton

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